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Koenigsberger Klopse

contributed by magdal

(Koenigsberg is todays Kaliningrad - somewhere close to Latvia and Estonia - and Klopse are basically meatballs)
5 slightly stale slices of toast
2 onions
1 Tbls Butter
1 pound ground meat (half beef, half pork)
1 egg
salt
black pepper
2 tsp mustard
3 anchovies
1/2 quart of broth
1 tsp pepper (the whole kernels)
1 bay leave
juice of 1/2 lemon
for the sauce:
1 Tbsp butter
1 Tbsp flour
1 cup fresh cream
2 Tbsp capers
2 egg-yolks
1 Tbsp cold water

Soak the toast in water
Dice the onions and fry in the butter until soft
Mix meat, onion, egg and the (well wrung out)toast in a bowl, season well with salt and pepper, add the mustard.
Also chop the anchovies, and add them to the mix.
Form meatballs, slightly smaller than Tennisballs
Heat the broth with Pepper, bay leave and Lemonjuice. Put the meatballs in and cook them at low heat for 20 Minutes.
Remove the meatballs and keep them warm in the oven.
Strain the broth.
Melt the butter and stir the flour in.
Slowly add the broth and the cream.
Boil on low for about 10 minutes.
Add salt and pepper to your liking (yes, the sauce is supposed to be sour) add Kapers and Meatballs.
Shortly before serving mix the eggyolk with the cold water and stirr under the sauce - it shouldn't boil anymore from now on.
Goes well with potatoes or rice.